Potatoes are commonly featured in Indian curries. This simple entrée also contains chicken and peas. Coconut milk adds interest as the base of the sauce.

Prep Time:

7 minutes

Cook Time:

23 minutes

Makes:

4 servings

Ingredients

1 tablespoon vegetable oil

1 each medium onion, thinly sliced

1 1/4 pounds boneless skinless chicken thighs, trimmed and cubed

2 cloves garlic, minced

2 teaspoons freshly grated ginger

2 teaspoons curry powder

1 package (16 ounces) refrigerated pre-cubed potatoes

1 can (14 ounces) lite coconut milk

1 cup frozen peas

* salt

2 tablespoons chopped fresh cilantro

Directions

Heat the oil in a large saucepan over medium-high heat.

Add the onion and chicken; cook until the onion softens, about 5 minutes.
Add the garlic, ginger and curry; cook 1 minute longer.
Stir in the potatoes and milk.
Increase the heat to high and bring to a boil.
Reduce the heat to medium-low.
Cover the stew and simmer 15 minutes.
Stir in the peas and cook 3 minutes longer.
Just before serving, season the stew with salt to taste and stir in the cilantro.